Rinse the potatoes, peel and cut into fine slices. Sprinkle with a little salt and pepper and spread evenly on the fish. Rinse the tomatoes, put them in a food processor with the herbs. Grind them briefly together with the tomato paste and the peeled garlic. Heat the oil in a saucepan or small frying … Read more
To make the glazed Moroccan lamb steaks with couscous, in a large bowl, combine the garlic, cumin, Moroccan plum chutney, 1.5 tablespoons olive oil, wine, and some salt and pepper. Add the steaks to the bowl and toss in the marinade until they are completely coated. Allow to marinate for 30 minutes. Meanwhile, heat the … Read more
Good to know: Borscht is not a soup, but a stew in which the spoon must stand. Absolute gourmets can cook it with beef fillet, otherwise finely shredded goulash will do perfectly. Instead of beef broth, vegetable soup is also possible. Borscht does not necessarily have to be served with potatoes. But a dollop of … Read more
Caramelize sugar and extinguish with cognac. Add red wine and season with a pinch of cinnamon. Cut the puff pastry into small triangles, dust with fine sugar and place in oven at top heat. Fill the compote into dessert glasses, offer the puff pastry sails on a separate plate and dust both with fine sugar. … Read more
For the colorful quinoa salad with cashews, prepare the quinoa according to the package instructions. In the last minutes of cooking, add the peas and simmer. Quarter and thinly slice the onion, chop the cherry tomatoes and bell bell pepper into small pieces. Place in a bowl with the finished quinoa and nuts. Season with … Read more
Crush cookies in a hand mixer. Mix dried fruit, cookies, condensed milk, 100g of grated coconut, lemon zest and juice of one lemon, cocoa and rum in a large baking bowl. Form small balls (3 cm ø) from the mixture with wet hands and roll them in the remaining 220 g of shredded coconut. Keep … Read more
1. soak the chickpeas in 2 liters of water for one night. The following day, drain in a colander, cool and bubble with 2 liters of fresh water. Soften in about 1 1/2 hours at low temperature. Roast the sesame seeds until golden. Peel 2 cloves of garlic, clean the chili pepper. Drain the chickpeas, … Read more
An asparagus recipe for gourmets: Remove the peel from the potatoes and turn them into slices with a cucumber slicer. Soak the slices a little bit to get rid of the corn starch, then soak them in the milk. Chop the (sliced) ham, drain the asparagus pieces. Grease a gratin dish (or a glass dish), … Read more
For the apricot and curd pockets with QimiQ, first remove the strudel dough sheets from the refrigerator and let them rest in the packaging for approx. 10 minutes. Preheat the oven to 190 °C. Stir QimiQ until smooth and mix with the remaining ingredients. Brush each two strudel sheets with melted butter. Cut dough and … Read more
For the marzipan gingerbread, mix and knead all the ingredients for the dough. Roll out and place on a baking tray lined with baking paper, prick a few times with a fork and bake at 160 °C for about 15 minutes. Let cool and spread with jam. Break up the raw marzipan and mix with … Read more